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Recipe? Lol. I did what this guy did. Just straight honey, boiled and burnt, and ferment. I didn't add any spices and such as some recipes do, I just used a really good local, organic, raw wildflower honey. I think the quality of the honey used is what really makes this. I will say though, when...

I aged mine for a solid two years. Tried a bottle at one year; excellent, but not as good. The flavours in this are beastly, and really develop well with time. Next batch, I'll be cellaring some for considerably longer.

Yeah, 1593. Sorry it's been two years since I even looked at the thing. Amazing stuff.

Posted this in the recipes section by accident. Dark, thick like motor oil. Bitterness has subsided, but lingers just enough to add depth. Mildly sweet now, with notes of vanilla, dark fruit and chocolate. Heavy smokiness but not like peat or smoked ales, more visceral and hard to describe...

Drinking this beauty right now. Second thing I ever homebrewed. Smokey, sweet; notes of vanilla and dark fruit. Tastes like a fermented viking longboat. Best thing I've ever tasted in my life, and the most unique.

Remember to buy more than you need then; if i remember correctly, those aloe drinks are pretty gelatinous.

On one hand, this sounds like making hooch in a Thai or Malaysian prison... On the other, it sounds like an interesting experiment. I hear mango wine by itself is pretty good. Would aloe even have the depth of flavor to make a good wine? The flavor seems to hit that cucumber level of delicate.

This is interesting. I'll try it, as long as my other half doesn't mind me decimating the stove again. Just another month til' I crack a three year aged Bochet I made from that old youtube video... Viking drinking horn at the ready. I can't wait to taste it.

Don't knock them kits, OP. ;) My first ever brew was a Coopers IPA... I cranked it up with a whack of liquid malt extract, crystal and timed hop additions and it turned out to be one of the best west-coast IPAs I've ever had, rivaling many I've bought. Nearly two years later and I hate myself...

Dunno if this applies in the USA, but up here in Canadaland, Safeway has their own proprietary brand of pure apple juice. When it goes on sale, its for fifty cents a litre ($2 a gallon). My poor, poor liver....

Pectic enzyme has been my best friend for plum wine. (we have a white plum tree with a purple plum branch grafted on it, lol... Ten gallons of white, one of dark each year.) I have yet to have problems with it clearing; pectic and patience. PP? Hah. Also the enzyme is inert as fall as I...

13 gallons of Christmas cheer. 28174.5